Browsing by Author "Samarasinghe, S.M.A.B."

Now showing 1 - 3 of 3
  • No Thumbnail Available
    Item
    Development of a Hazard Analysis and Critical Control Point (Haccp) Plan for the Yoghurt Production Line at Milco Company (Pvt) Ltd, Digana
    (Uva Wellassa University of Sri Lanka, 2010) Samarasinghe, S.M.A.B.
    Hazard analysis and critical control point (HACCP) is a systematic, preventive approach that addresses biological, physical and chemical hazards throughout the food chain from the primary producer to consumer. The Study was aimed at Development of a Hazard Analysis and Critical Control Point (HACCP) Plan for the Yoghurt Production Line at MILCO (Pvt) Ltd. Digana, one of the major milk-processing companies in Sri Lanka. Good Manufacturing Practices (GMP), Standard Sanitary Operating Procedures (SSOP) and Standard Operating Procedures (SOP) were developed and documented as pre- requisite programs (PRP) for HACCP plan development. The product description, intended uses, flow diagrams and plant schematic diagram were constructed. All potential hazards associated with each processing step, beginning from raw material reception to transportation of end products were identified and their control measures were identified. A risk assessment matrix was used to analyze the significance of the hazards. Then Critical Control Points (CCP's) were determined based on CCP decision tree. CCP' s of Yoghurt processing line were identified as raw milk reception, chilled storage, milk pasteurization, and mix pasteurization. Then Critical Limits of identified CCP's were established using government regulations, company polices and proved scientific data with effective monitoring activities, corrective actions and verification procedures. During raw milk reception, hazard of toxin and pathogen presence in raw milk was successfully controlled through the microbiological analysis of Escherichia coil and Salmonella spp. Raw milk storage is needed to maintain at 6-10°C temperature and 0°C- 4°C temperatures for chiller and chilled milk storage respectively in'order to control the biological hazards related to Dairy products. Chemical hazards associated with the yoghurt were needed to be maintained during product formulation and supervision during weighing. Critical limits estimated for milk pasteurization were maintained at 72°C temperature for 15 seconds and mix pasteurization was maintained at 80°C temperature for 30 minutes. Finally, a HACCP plan was developed based on the collected information. Safety assurance can be obtained with higher consumer satisfaction through the effective implementation of developed HACCP plan into production process.
  • No Thumbnail Available
    Item
    Development of a Hazard Analysis and Critical Control Point (HACCP) Plan for the Yoghurt Production Line at Milco Company (Pvt) Ltd, Digana
    (Uva Wellassa University of Sri Lanka, 2010) Samarasinghe, S.M.A.B.; Mudannayake, D.C.; Abesinghe, A.M.N.L.; Silva, K.F.S.T.; Udayathilake, K.E.
    Hazard Analysis and Critical Control Point (HACCP) is a systematic, preventive approach that addresses biological, physical and chemical hazards throughout the food chain from the primary producer to consumer. The present study was aimed at developing a Hazard Analysis and Critical Control Point (HACCP) plan for the yoghurt production line at Milco Company (pvt) Ltd., Digana. Good Manufacturing Practices (GMP), Standard Sanitary Operating Procedures (SSOP) and Standard Operating Procedures (SOP) were developed and documented as pre-requisite programs for HACCP plan development. The product description, intended uses, flow diagrams and plant schematic diagrams were constructed. All potential hazards associated with each processing step beginning from raw material reception to transportation of end products and their control measures were identified. A risk assessment matrix was used to analyze the significance of the hazards. Then Critical Control Points (CCP's) were determined based on CCP decision tree. The CCP's of yoghurt processing line were identified as raw milk reception, chilled storage, milk pasteurization, and mix pasteurization. Then Critical Limits of identified CCP's were established using government regulations, company policies, proved scientific data with effective monitoring activities, corrective actions and verification procedures. During raw milk reception, hazard of toxin and pathogens present in raw milk was successfully controlled through the microbiological analysis of Escherichia coil and Salmonella spp. Biological hazards related to yoghurt were controlled by maintaining chiller and chilled milk storage at 0 - 4 °C temperatures. Chemical hazards associated with the yoghurt were controlled by supervision during product formulation and weighing. Critical limits estimated for milk pasteurization is maintenance at 72 °C temperature for 15 seconds and for mix pasteurization is maintenance at 80 °C temperature for 30 minutes. Finally a HACCP plan was developed based on the collected information. Key words: Hazard, HACCP, GMP, SSOP, SOP, CCP.
  • Thumbnail Image
    Item
    Effect of Different Coagulants and Fat Content on the Quality of Ricotta Cheese
    (Uva Wellassa University of Sri Lanka, 2019) Rathnayake, R.M.S.K.; Samarasinghe, S.M.A.B.; Mudannayake, D.C.
    Whey is a major by-product in cheese processing which is considered as a rich source of whey protein and lactose. In Sri Lanka whey is largely discarded without taking any valuable usage. Ricotta is a low fat and versatile cheese, popular in many countries which can be produced using w hey. This study was conducted to compare the chemical and sensory properties of ricotta cheese, developed using whey enriched with full cream milk (fat 3.5%) or skim milk (fat <0.1%) with acetic acid or citric acid coagulants. Whey was freshly collected from a cheddar cheese processing plant and processed in to ricotta cheese within the same day. Fresh whey was heated without agitation and milk and coagulant were added at the temperature of 71oC and 85oC respectively. Curd was collected in a cheese cloth, drained for 1h, packed and stored at 4oC. Four ricotta cheese batches were prepared, namely full cream milk-acetic acid (FMAA), full cream milk-citric acid (FMCA), skim milk-acetic acid (SMAA), and skim milk citric-acid (SMCA). Prepared ricotta cheese were evaluated for sensory, physicochemical (pH, texture, color, titratable acidity, moisture, total solid, fat, ash, protein and carbohydrate) and microbiological properties. Sensory evaluation data were analyzed by Friedman non-parametric test. FMAA ricotta cheese gained significantly higher (p<0.05) overall acceptability among all cheese types. Addition of citric acid gave low yield to ricotta cheese (22%-FMCA and 20%-SMCA) as compared to acetic acid (25%-FMAA and 23%-SMAA). Significantly lower fat (2.40%), ash (32.68%) and moisture content (62.92%) were obtained in SMAA ricotta cheese (p<0.05). In conclusion, whey can be successfully converted into a value added product using full cream milk and acetic acid. This could be a good solution for the wastage and high biological oxygen demand (BOD) in environment pollution.